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curried kale with toasted coconut

our friends Laura and Eric are staying at our house while their new house is renovated (I probably mentioned this before). One of the perks of having them here is that at dinner time, we share the prep, cooking, and clean-up. Laura was the master chef last night as she whipped up this recipe and I was happy to photograph her kale dish and mark it down for my own repertoire. I have to admit, it was quite delicious!

Start by sprinkling some coconut flakes on to a baking dish. Bake in the oven at 350 for 3-4minutes or until the coconut is fragrant and just barely starting to get a toasted brown color

Cut up two onions and 3 cloves of garlic

Saute the onions in a deep-sided pot with 1 tablespoon of olive oil. Once they are translucent, add in the garlic for another 2-3 minutes.

Add in the kale (that has been cleaned and deveined). Along with 3/4 cup of water to help the kale cook down. (If you need to you can add more water, but you don’t want it to get to watered down try to limit the water to no more that 1 1/4 cup). Cover the pot with a lid and simmer for 2-3 minutes.

The kale should begin to wilt down. Continue to add more kale until a complete two bunches have been used.

Set the table perhaps? (I just thought ours looked really pretty and casual that night)